Gluten-Free and Vegan Tres Leches Cake

This Gluten-free and Vegan Tres Leches Cake is soaked with evaporated coconut milk and sweetened condensed coconut milk which makes the light sponge cake super moist and gives that milky mouthfeel without any need for dairy!

Tres leches means, “three milks”  and originally tres leches cake is a light sponge cake soaked in a sweet milk mixture.  Tres leches cake is a popular cake in Mexico and now it’s very popular in my house as well:)

I saw this cake in the TV programs a little while ago and it certainly wasn’t gluten-free dairy-free or vegan but it just looked so delicious that I decided to try to make it without all these three things!

And the result exceeded all my expectations!

This gluten-free sponge has a great texture and flavour because of the addition of almond flour. Using only almond flour can make gluten-free bakes quite dense and heavy. As a solution, I combined it with gluten-free flour blend so the cake can rise better. And to incorporate more air into this sponge I used whipped aquafaba aka vegan egg whites replacement.

Just in case I thought that I can clarify that aquafaba is basically the liquid from a can of chickpeas and it has remarkable ability to mimic egg whites. If you use aquafaba your cake won’t taste like chickpeas I promise!

Normally the cake is soaked in the mixture of three kinds of milk as I found out after my research but to make it vegan and dairy-free I used brilliant Nature’s Charm products and it worked so well.

I highly recommend giving this cake a go as everyone with whom I shared loved it and they didn’t guess that it was gluten-free or vegan:)

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Tres leches cake vegan and gluten-free
Print Recipe
Servings
8 servings
Servings
8 servings
Tres leches cake vegan and gluten-free
Print Recipe
Servings
8 servings
Servings
8 servings
Instructions
  1. Preheat the oven to 180 degrees Celsius
  2. Mix flax meal and water, set aside
  3. To the bowl add almond and gluten-free flour and baking soda, stir everything together
  4. Add aquafaba to the bowl and adding the sugar gradually whip till soft peaks form
  5. Add 1/3 of aquafaba to the dry ingredients and stir to combine
  6. Follow by another 1/3 and carefully stir together
  7. Finally add the rest of aquafaba and lemon juice and mix together just till everything is incorporated
  8. Transfer to the lined with baking parchment baking tray and bake for 25 minutes or till toothpick inserted into the centre comes out clean
  9. Remove from the oven and let it cool for 15 minutes
  10. Meanwhile mix sweetened condensed coconut milk and evaporated coconut milk together
  11. With a fork make holes in the sponge and pour half the prepared mixture over.
  12. In 10 minutes the cake should soak up all the milk and you can carefully pour the rest over( note you may need slightly less or more liquid as it depends from how well your cake is risen so just keep it in mind and maybe do it in stages)
  13. Let it sit for at least half an hour but ideally refrigerate it overnight so the cake to soak up the milk
  14. When cake is completely cold and you no longer can see the milk on top, whip coconut cream adding an extra tbsp of coconut condensed milk to sweeten it up
  15. Spread the frosting evenly over the cake and refrigerate till needed
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